Brunswick Stew's Perfect Pairings: A Guide To Complementary Cuisine

Brunswick stew is a classic Southern dish that combines smoked pork or chicken with vegetables and a savoury barbecue broth. It is the perfect meal to warm up with on a chilly day or when you're craving a taste of the South. While there are many variations on Brunswick stew, it is traditionally served with cornbread or corn muffins and a side of coleslaw, pickles, or a salad. For a creative twist, try serving it with fried okra, hushpuppies, or sautéed spinach. If you're looking for a heartier meal, Brunswick stew can also be part of a barbecue feast that includes chicken or pork, baked beans, and coleslaw or potato salad.

Cornbread or biscuits

Cornbread is a traditional quick bread made with cornmeal, flour, and a combination of butter, oil, or bacon drippings. It has a sweet, savoury flavour and a moist, crumbly texture. You can make it in a pan or bake it as muffins or sticks. It's a great side to Brunswick stew, especially if you're after something more substantial than a roll.

Biscuits, on the other hand, are lighter and flakier. They're made with flour, leavening agents, and butter or shortening. Biscuits are often served with gravy, and their fluffy texture makes them perfect for soaking up the savoury broth of Brunswick stew.

Both cornbread and biscuits are versatile and can be adapted to suit your taste. For example, you can add cheese, herbs, or spices to cornbread, or flavour biscuits with garlic or cheese.

So, which should you choose? Why not try both? You could even make a batch of cornbread and a batch of biscuits and let your guests decide which they prefer! Or, if you're feeling extra indulgent, you could always serve them together and let your guests mix and match!

Coleslaw

A classic coleslaw recipe includes a base of green and red cabbage and shredded carrots, tossed in a creamy dressing with a hint of sweetness. The base can also be swapped out for a bag of coleslaw mix or any "slaw" mix from the store.

The creamy coleslaw dressing typically includes mayonnaise, vinegar, sugar, and celery seeds. It takes just 2 minutes to make and can be store-bought if you're short on time.

To make the coleslaw, start by shredding the cabbage and grating the carrots. Then, whisk together the dressing ingredients in a large bowl and add the cabbage and carrots. Stir to combine, and refrigerate for at least an hour before serving. This allows the flavours to blend and the slaw to soften.

Potato skins

Choosing the Right Potatoes

Russet potatoes are the best option for potato skins due to their large size and tough skin, which can withstand the preparation process. However, sweet potato skins are also a great option and can be used as an alternative.

Baking the Potatoes

Before baking, scrub and dry the potatoes. Poke holes in them to avoid explosions and allow moisture to escape. You can then rub them with a little canola oil or olive oil and sprinkle them with salt. Place the potatoes on a baking sheet and bake until they are cooked through and tender. Let them cool before handling.

Preparing the Potato Skins

Cut the baked potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 to 1/2 inch of potato around the skin. Brush both sides of the potato skins with a mixture of melted butter, garlic powder, and onion powder. Place them back on the baking sheet and bake until browned and crispy, flipping halfway through.

Toppings and Fillings

The classic toppings for potato skins include cheese, sour cream, and chives. However, you can get creative and experiment with different toppings such as:

• Bacon, fried onions, and cheese
• Cooked broccoli and cheddar cheese
• Buffalo-sauced chicken and blue cheese
• Chili (with or without sour cream and chives)
• Taco-seasoned ground beef, Pico de Gallo, and sour cream
• Jalapeno rings, shredded cheddar cheese, and crisp bacon
• Shredded mozzarella, cubed smoked ham, crisp bacon, and pineapple tidbits

For a vegetarian option, you can omit the bacon and use olive oil instead of bacon fat. You can also add roasted broccoli or other vegetables to make it healthier.

Serving and Storing

Pasta, grains or rice

Brunswick stew is a hearty dish that can be served with pasta, grains, or rice. Here are some ideas for each:

Pasta

• Toss the stew with pasta for a filling meal.
• Try macaroni and cheese as a side dish to add some creaminess to the meal.

Grains

• For a healthy option, serve the stew with quinoa, farro, or bulgur. These grains will add texture and nutty flavors to the dish.
• For a heartier option, serve the stew with barley or wheat berries. These grains have a chewy texture and a nutty flavor that can complement the stew.

Rice

• White rice is a versatile option that can be cooked in various ways and reheated easily. It is a great choice for soaking up the delicious juices from the stew.
• For a fragrant and fluffy option, serve the stew with jasmine rice. Its subtle floral aroma and light texture will complement the rich flavors of the stew.

Eggs

Brunswick stew is a hearty, flavourful Southern dish that is often served with cornbread or biscuits. The traditional recipe calls for squirrel, rabbit, or other small game meat, but modern versions typically use chicken or pork.

Scrambled Eggs with Brunswick Stew

For a quick and easy breakfast or brunch option, try scrambling eggs with Brunswick stew. Simply crack a few eggs into a bowl, add a generous scoop of leftover stew, and mix well. Season with salt and pepper, then cook in a greased skillet until the eggs are scrambled to your liking. Serve with a side of toast or fresh fruit for a filling and flavourful meal.

Brunswick Stew Omelette

If you're feeling a little more adventurous, try making a Brunswick stew omelette. Whisk a few eggs in a bowl and set aside. In a separate bowl, mix together leftover Brunswick stew with some shredded cheese of your choice. Heat a non-stick skillet over medium heat and pour in the eggs, tilting the pan to form a thin, even layer. Let the eggs cook until they are mostly set, then spoon the Brunswick stew mixture onto one half of the omelette. Carefully fold the other half of the omelette over the filling and slide it onto a plate. Top with fresh herbs or green onions and enjoy!

Baked Eggs with Brunswick Stew

For a fun and unique presentation, try baking eggs in individual portions of Brunswick stew. Lightly grease some oven-safe ramekins or small baking dishes. Fill each dish with a generous scoop of leftover Brunswick stew, then crack an egg on top. You can also sprinkle on some shredded cheese, chopped fresh herbs, or diced green onions for extra flavour. Place the dishes in a preheated oven at 350°F and bake until the eggs are cooked to your desired doneness. This method is perfect for a brunch or lunch gathering, and it's sure to impress your guests!

Brunswick Stew Quiche

For a more elegant take on eggs and Brunswick stew, try making a quiche. Line a pie dish with your favourite pie crust recipe, either homemade or store-bought. In a large bowl, whisk together eggs, milk or cream, and your choice of shredded cheese. Stir in leftover Brunswick stew, making sure to break up any large pieces of meat or vegetables. Season with salt and pepper, then pour the mixture into the prepared pie crust. Bake in a preheated oven at 350°F for 35-40 minutes, or until the filling is set and the crust is golden brown. Let the quiche cool slightly before slicing and serving. This dish is perfect for a weekend brunch or a light lunch, and it's sure to be a crowd-pleaser!

Egg Drop Brunswick Stew

For a fun twist on the classic egg drop soup, try adding Brunswick stew to your broth before dropping in the eggs. Heat up some chicken or vegetable broth in a saucepan, and stir in leftover Brunswick stew. Bring the mixture to a gentle simmer, then slowly drizzle in beaten eggs while stirring the broth in a circular motion to create thin, silky strands of egg. Season with salt and pepper to taste, and garnish with chopped green onions or fresh herbs. This unique take on egg drop soup is sure to warm you up on a chilly day!

Frequently asked questions